4 c. cranberries
3 c. cold water
2 c. sugar
2 pkgs. unflavored gelatin
1 tsp. salt
1 1/2 c. diced celery
1 c. chopped nuts

TOPPING:

3 oz. cream cheese
16 marshmallows
1/2 pt. whipping cream

Wash cranberries. Add 2 cups cold water and cook until tender. Add sugar and cook 5 more minutes. Soften gelatin in 1 cup cold water. Dissolve in hot cranberry mixture and add salt. Chill until mixture begins to thicken. Add celery and nuts; mix thoroughly. Pour into 6 cup ring mold.

TOPPING: Cut up 16 large marshmallows, cover with 1/2 pint of whipping cream (unwhipped). Put in refrigerator overnight. Whip 3 ounces softened cream cheese with marshmallows and cream. Put in bowl in center of mold.